Spicy Ground Turkey and Veggie Skillet
This spicy ground turkey and veggie skillet is a light lunch you can make when you are on a strict diet. It's packed with good nutrients.
Equipment
12-inch non-stick skillet
Wooden spoon or silicone spatula
Vegetable peeler
Cutting board (large)
Chef’s Knife
Instant-read thermometer
Ingredients
- 1 tablespoon cooking spray - for coating the skillet
1 pound ground turkey (minced turkey) - lean, about 450g (also called minced turkey)
1 small yellow onion - diced
1 clove garlic - minced, about 3g
1 teaspoon turmeric
1 teaspoon cumin
½ teaspoon chili powder - chilli powder in British English- 1 cup white cabbage - roughly chopped, about 90g
- 1 large celery stalk - sliced, about 60g
1 medium carrot - peeled and shaved with a vegetable peeler, about 75g- ¼ teaspoon fine sea salt - or to taste
¼ teaspoon ground black pepper - or to taste
1 pound shrimp - peeled, deveined, and cooked (optional), about 450g (also called prawns)
Instructions
- Coat a 12-inch non-stick skillet with cooking spray and place over medium-high heat.1 tablespoon cooking spray
- Add the ground turkey, diced onion, minced garlic, turmeric, cumin, and chili powder to the skillet. Cook over medium-high heat, breaking the turkey apart with a wooden spoon, until no pink remains and the onion is soft — about 8–10 minutes. The turkey should reach 165°F / 74°C internally.1 pound ground turkey (minced turkey), 1 small yellow onion, 1 clove garlic, 1 teaspoon turmeric, 1 teaspoon cumin, 1/2 teaspoon chili powder
- Add the chopped cabbage and sliced celery to the skillet. Stir to combine and cook over medium heat until the vegetables are tender but still have a slight bite — about 5 minutes.1 cup white cabbage, 1 large celery stalk
- Season with salt and pepper to taste. Divide among bowls and top each serving with shaved carrot.1 medium carrot, 1/4 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
- If using shrimp, arrange cooked shrimp on top of each bowl and serve immediately.1 pound shrimp
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze individual portions for up to 2 months — thaw overnight in the fridge before reheating.
Reheating: Warm in a skillet over medium heat with a splash of water or broth for 3–4 minutes, stirring occasionally. Microwave in 60-second intervals, stirring between each, until it reaches 165°F / 74°C throughout.
Make-Ahead: Brown the turkey with spices and store separately from the vegetables. Combine and finish cooking the vegetables when ready to serve for the best texture.
Substitutions: Swap cabbage for shredded kale or bok choy. Use ground chicken in place of turkey. Replace cumin with smoked paprika for a different flavour profile.
Pro Tip: Let the turkey cook undisturbed for the first 2–3 minutes before breaking it apart — this builds a brown crust that adds significantly more flavour than constantly stirring from the start.
Nutrition
Serving: 1servingCalories: 276kcalCarbohydrates: 6gProtein: 50gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 245mgSodium: 361mgPotassium: 772mgFiber: 1gSugar: 2gVitamin A: 2679IUVitamin C: 9mgCalcium: 101mgIron: 2mg
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